• 185 g silky tofu (175 g)
  • 130 g gluten-free flour (e.g., 80 g buckwheat, 50 g rice)
  • Vanilla grains from 1 pod or 1 tsp vanilla extract
  • 210 ml almond milk
  • ½ tbsp vegetable oil (coco, colza, olive…)
  • 2 tbsp whole sugar (optional for savory pancakes)
  • ½ tsp cardamom powder or 4 crushed pods
  • ½ tsp baking powder
  • ½ tsp salt


  1. Mix tofu in a salad bowl with vanilla and milk until homogeneous.
  2. Mix all dry ingredients, making sure there are no lumps.
  3. Pour tofu mix over dry ingredients and beat well until dough is thick.
  4. Heat up a small amount of oil in a large nonstick pan.
  5. When oil is hot, lower fire, pour a little pancake dough and cook each side for about 2 minutes, until bubbles appear all over the surface.